Making method of drunken spicy beef

Abstract

The invention relates to the field of beef making, in particular to a making method of drunken beef with spicy flavor, which comprises the following steps: cutting beef shank meat into blocks, and thoroughly soaking in clear water to remove water; fishing out, washing and draining water; uniformly stirring the drained beef tendon meat, the pickling ingredients and the spices until the surface of the beef tendon meat is wrapped by the pickling ingredients and the spices; after the pickling time is up, picking out the beef tendon meat; the pickling ingredients and spices are reserved for subsequent use; putting the edible oil, the scallion sections and the ginger slices into a frying pan, and adding the preserved pickling ingredients and spices after the fragrance is generated through frying; frying again to give out fragrance; preparing 10 jin of soup-stock, and adding 10 jin of soup-stock into the marinating pot; adding the pickling ingredients, the spices and the beef shank meat into a marinating pot, and boiling with big fire; then adding fried sugar color, table salt, chicken essence, old rock sugar, monosodium glutamate, fermented bean curd, Dongguo first-product fresh, dark soy sauce and red kojic rice powder; after stirring and dissolving, boiling with soft fire;

Description

Technical Field

[0001] The invention relates to the field of beef production, in particular to a method for producing drunken beef spicy beef. Background Art

[0002] In today's prosperous era of food culture, spicy beef has become a favorite delicacy of consumers with its unique taste and flavor. Whether it is a family dinner, a gathering with friends, or a restaurant, spicy beef is an indispensable delicacy on the table. However, despite the popularity of spicy beef, the existing production methods still need to be improved and enhanced in terms of taste and flavor.

[0003] Therefore, the present invention proposes a novel method for preparing spicy beef, which can better retain the fresh and tender taste of beef and the spicy taste of pepper, and improve the taste and quality of food. Summary of the invention

[0004] The invention provides a method for preparing drunken spicy beef, and the technical problem to be solved is: how to better retain the fresh and tender taste of beef and the spicy taste of pepper, and improve the taste and quality of food.

[0005] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:

[0006] The method for making drunken beef spicy beef comprises the following steps:

[0007] Step S100, cutting the beef tendon into pieces, and then soaking them in clean water to completely remove the blood; taking them out, washing them, and draining the water;

[0008] Step S200, mixing the dried beef shank, marinated ingredients, and spices evenly, so that the surface of the beef shank is covered with the marinated ingredients and spices;

[0009] Step S300: After the marinating time is reached, the beef shank meat is selected; the above-mentioned marinating ingredients and spices are retained for subsequent use;

[0010] Step S400, put cooking oil, scallion segments, and ginger slices into a wok, stir-fry until fragrant, then add the above-retained pickling ingredients and spices; stir-fry again until fragrant;

[0011] Step S500: prepare 10 jin of broth and add it into the braising pot; add the above-mentioned marinated ingredients, spices and beef tendon into the braising pot and bring to a boil over high heat;

[0012] Step S600, then add 100 grams of sweet noodle sauce, 80 grams of soybean paste, 40 grams of salt, and 15 grams of crystal sugar; stir until dissolved and then cook over low heat.

[0013] Further, step S200 also includes step S210;

[0014] Step S210, refrigerate and marinate for 4 hours in total, turning over once every hour.

[0015] Further, step S600 includes step S610;

[0016] Step S610, cook over low heat for 90 minutes, turn off the heat and soak for 6 hours.

[0017] Furthermore, the Chinese herbal spices include 10 grams of star anise, 5 grams of cinnamon, 50 grams of pepper, 3 grams of bay leaves, 5 grams of cardamom (grain removed), 5 grams of amomum villosum, 5 grams of white cardamom, 20 grams of galangal, 5 grams of longan, 5 grams of angelica dahurica, 5 grams of sand ginger, 2 grams of fennel, 5 grams of tangerine peel, and 10 grams of dried chili pepper;

[0018] Including 10 grams of aniseed, 2 grams of cloves, 5 grams of white mango, 5 grams of amomum, 5 grams of cardamom, 2 grams of fennel, 10 grams of yew, 10 grams of mugwort, 5 grams of five-spice fruit, 10 grams of chicken skin fruit, 10 grams of deer antler mushroom, 10 grams of ginseng, and 10 grams of licorice.

[0019] Furthermore, the marinating ingredients include 120 grams of soy sauce, 100 grams of light soy sauce, 80 grams of dark soy sauce, one of Jiugu wine, Shangzhe wine, Chunliang Gongye, Chunliangchun, 10 grams of high-proof liquor, and 30 grams of Shaoxing rice wine.

[0020] Furthermore, the ingredients include 100 grams of sweet noodle sauce, 80 grams of soybean paste, 40 grams of salt, 40 grams of garlic, 40 grams of scallion segments, and 15 grams of rock sugar.

[0021] The beneficial effects of the present invention are:

[0022] Fresh and tender taste: After the process of marinating, cooking and soaking, the beef shank can become fresh and delicious. Unique flavor: The use of a variety of spices and ingredients makes this drunk beef spicy beef have a unique flavor and rich aroma. Rich taste: Due to the use of a variety of seasonings and sauces, the drunk beef spicy beef has a rich taste and overflowing aroma, which can bring appetite and satisfaction. It can better preserve the tender taste of beef and the spicy taste of peppers, and enhance the taste and quality of food. DETAILED DESCRIPTION

[0023] In order to make the contents of the present invention more clearly understood, the technical solutions in the embodiments of the present invention are described clearly and completely.

[0024] The method for making drunken beef spicy beef comprises the following steps:

[0025] Step S100, cut the beef shank into pieces, then soak them in clean water to completely remove the blood; remove them, wash them, and drain the water.

[0026] Step S200, evenly mix the dried beef shank meat, marinated ingredients and spices, so that the surface of the beef shank meat is covered with the marinated ingredients and spices.

[0027] Step S210, refrigerate and marinate for 4 hours in total, turning over once every hour.

[0028] Step S300: After the marinating time is reached, the beef shank meat is selected; the above-mentioned marinating ingredients and spices are retained for subsequent use.

[0029] Step S400, put cooking oil, scallion segments, and ginger slices into a wok, stir-fry until fragrant, then add the above-retained pickled ingredients and spices; stir-fry again until fragrant.

[0030] Step S500, prepare 10 kilograms of broth, and add the 10 kilograms of broth into the braising pot; add the above-mentioned marinated ingredients, spices, and beef tendon into the braising pot, and bring to a boil over high heat.

[0031] Step S600, then add 100 grams of sweet noodle sauce, 80 grams of soybean paste, 40 grams of salt, and 15 grams of crystal sugar; stir until dissolved and then cook over low heat.

[0032] Step S610, cook over low heat for 90 minutes, turn off the heat and soak for 6 hours; it is ready to eat.

[0033] Chinese herbal spices include 10 grams of star anise, 5 grams of cinnamon, 50 grams of pepper, 3 grams of bay leaves, 5 grams of cardamom (de-grained), 5 grams of amomum, 5 grams of white cardamom, 20 grams of galangal, 5 grams of piper longum, 5 grams of angelica, 5 grams of galangal, 2 grams of fennel, 5 grams of tangerine peel, and 10 grams of dried chili; also include 10 grams of aniseed, 2 grams of cloves, 5 grams of white mango, 5 grams of amomum, 5 grams of cardamom, 2 grams of fennel, 10 grams of yew, 10 grams of mugwort, 5 grams of five-spice fruit, 10 grams of chicken skin fruit, 10 grams of deer antler mushroom, 10 grams of ginseng, and 10 grams of licorice.

[0034] The above-mentioned marinade includes 120 grams of soy sauce, 100 grams of light soy sauce, 80 grams of dark soy sauce, selected Jiugu wine, Shangzhe wine, Chunliang Gongye, Chunliangchun, 10 grams of high-proof liquor, and 30 grams of Shaoxing rice wine.

[0035] The ingredients include 100 grams of sweet noodle sauce, 80 grams of soybean paste, 40 grams of salt, 40 grams of garlic, 40 grams of scallion segments, and 15 grams of rock sugar.

[0036] In summary, fresh taste: After the process of marinating, cooking and soaking, the beef shank can become fresh and delicious. Unique flavor: The use of a variety of spices and ingredients makes this drunk beef spicy beef have a unique flavor and rich aroma. Rich taste: Due to the use of a variety of seasonings and sauces, the drunk beef spicy beef has a rich taste and overflowing aroma, which can bring appetite and satisfaction. It can better preserve the tender taste of beef and the spicy taste of peppers, and enhance the taste and quality of food.

[0037] In addition, Zuiniu spicy beef has the following two characteristics:

[0038] 1: The unique flavor of the braised beef in herbal sauce lies in its traditional production process. Select the best beef, through the complex and meticulous process of marinating and braising, without any additives, the Chinese herbal ingredients and sauce are fully infiltrated into the beef, making the meat more tender and the taste more delicate. This traditional process not only retains the original flavor, but also gives the beef a richer flavor. Breaking the traditional taste framework, the braised beef in herbal sauce has a new vitality. This innovation not only brings novel feelings to the taste buds, but also makes traditional food more unique. The meat is mellow and rich, with a unique flavor and rich aroma that you will never get tired of. The more the marinade is kept, the more fragrant it is, and the taste is wonderful!

[0039] 2 Braised beef in soy sauce is not only delicious, but also rich in nutrition. Rich in protein, iron, zinc and other minerals, these elements have a positive effect on the growth and development of the body and the improvement of immunity. Braised beef in soy sauce is a healthy choice. The taste characteristics, as well as the nutritional value it contains, can not only satisfy the enjoyment of the taste buds, but also allow people to feel the dual nourishment of health and nutrition between delicacies. The mellow soy sauce, feel the salty and sweet taste of the braised beef in soy sauce, let the taste buds enjoy the feast and praise it, and it has become one of the treasures in Chinese food culture.

[0040] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. The method for making drunken beef spicy beef is characterized by: The following steps are included: Step S100, cutting the beef tendon into pieces, and then soaking them in clean water to completely remove the blood; taking them out, washing them, and draining the water; Step S200, mixing the dried beef shank, marinated ingredients, and spices evenly, so that the surface of the beef shank is covered with the marinated ingredients and spices; Step S300: After the marinating time is reached, the beef shank meat is selected; the above-mentioned marinating ingredients and spices are retained for subsequent use; Step S400, put cooking oil, scallion segments, and ginger slices into a wok, stir-fry until fragrant, then add the above-retained pickling ingredients and spices; stir-fry again until fragrant; Step S500: prepare 10 jin of broth and add it into the braising pot; add the above-mentioned marinated ingredients, spices and beef tendon into the braising pot and bring to a boil over high heat; Step S600, then add 100 grams of sweet noodle sauce, 80 grams of soybean paste, 40 grams of salt, and 15 grams of crystal sugar; stir until dissolved and then cook over low heat.

2. The method for making drunken beef spicy beef according to claim 1, characterized in that: Step S200 also includes step S210; Step S210, refrigerate and marinate for 4 hours in total, turning over once every hour.

3. The method for making drunken beef spicy beef according to claim 1, characterized in that: Step S600 includes step S610; Step S610, cook over low heat for 90 minutes, turn off the heat and soak for 6 hours.

4. The method for making drunken beef spicy beef according to claim 1, characterized in that: Chinese herbal spices include 10g star anise, 5g cinnamon, 50g pepper, 3g bay leaves, 5g tsaoko (grain removed), 5g amomum, 5g white cardamom, 20g galangal, 5g longan, 5g angelica, 5g sand ginger, 2g fennel, 5g tangerine peel, and 10g dried chili pepper; Including 10 grams of aniseed, 2 grams of cloves, 5 grams of white mango, 5 grams of amomum, 5 grams of cardamom, 2 grams of fennel, 10 grams of yew, 10 grams of mugwort, 5 grams of five-spice fruit, 10 grams of chicken skin fruit, 10 grams of deer antler mushroom, 10 grams of ginseng, and 10 grams of licorice.

5. The method for making drunken beef spicy beef according to claim 1, characterized in that: The marinating ingredients include 120 grams of soy sauce, 100 grams of light soy sauce, 80 grams of dark soy sauce, and one of Jiugu wine, Shangzhe wine, Chunliang Gongye, Chunliangchun, 10 grams of high-proof liquor, and 30 grams of Shaoxing rice wine.

6. The method for making drunken beef spicy beef according to claim 1, characterized in that: The ingredients include 100 grams of sweet noodle sauce, 80 grams of soybean paste, 40 grams of salt, 40 grams of garlic, 40 grams of scallion segments, and 15 grams of rock sugar.